Mechanical properties of oats and oat products
MTT Agrifood Research Finland|The Scientific Agricultural Society of Finland
2004
Pysyvä osoite
URI
Tiivistelmä
The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.
ISBN
OKM-julkaisutyyppi
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Julkaisusarja
Agricultural and Food Science
Volyymi
13
Numero
1-2
Sivut
Sivut
113-123
ISSN
1459-6067
DOI
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